Description
This elegant Mediterranean-inspired dish pairs succulent, perfectly seared sea scallops with sweet, blistered cherry tomatoes for a sophisticated weeknight meal. By roasting the vegetables first to concentrate their natural sugars and vibrancy, you create a savory foundation that perfectly complements the delicate, buttery texture of the seared seafood. Finished with a touch of fresh citrus and herbs, this dish provides a light, restaurant-quality experience in the comfort of your own home.
Ingredients
1 lb dry-packed sea scallops
3 cups cherry tomatoes, halved
2 cloves garlic, finely chopped
1/2 cup sweet onion, finely minced
2 tbsp extra virgin olive oil
4 tbsp unsalted butter
1/4 cup chicken or vegetable broth
1 lemon, zested and juiced
1/4 cup fresh herbs (basil, mint, or parsley)
Instructions
Preheat your oven to 450 degrees Fahrenheit.
Line a rimmed baking sheet with nonstick foil or parchment paper.
Toss the halved cherry tomatoes, chopped garlic, and minced onion with olive oil.
Spread the vegetable mixture into a single layer and roast for 15 minutes, or until the tomatoes are softened and blistered.
Pat the scallops very dry with paper towels and season with salt and pepper.
In a large skillet, melt 2 tablespoons of butter over high heat.
Once the butter is foaming, add the scallops in a single layer and sear for 2 minutes per side until a golden-brown crust forms.
Remove scallops and set aside.
Add the remaining butter, broth, lemon juice, and zest to the skillet, scraping up any browned bits.
Return the roasted vegetables to the pan and toss.
Serve the scallops topped with the warm roasted vegetable pan sauce and garnish with the fresh herbs.
Notes
Ensure you are using dry-packed scallops to achieve a superior golden crust. If using wet-packed scallops, they may release too much moisture and steam instead of searing properly. If you do not have fresh herbs, fresh basil or parsley works best, but oregano is a great alternative.
- Prep Time: 10
- Cook Time: 20
- Category: Sheet Pan Dinners
- Method: Roasting and Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 285
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg